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2011年08月24日

Futomaki Zushi(太巻き寿司 / Thick Sushi Roll)

http://hararie-japan-tokyo-tokyo.com/japanese_food/2011/05/16/Japanese-traditional-futomaki-sushi.jpg http://www.pref.chiba.lg.jp/english/outline/img/cul_pic009.jpg
(Futomaki Zushi(太巻き寿司 / Thick Sushi Roll) / Image)

Futomaki (太巻, lit. thick, large or fat rolls). A large cylindrical piece, with nori on the outside. A typical futomaki is three or four centimeters (1.5 in) in diameter.
They are often made with two or three fillings that are chosen for their complementary tastes and colors.
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タグ:recipe
posted by jsato at 07:00| Comment(0) | Sushi | このブログの読者になる | 更新情報をチェックする

2011年06月13日

California Rolls

http://farm1.static.flickr.com/74/179047981_9181266d08.jpg

Thick rolls can be rolled in a variety of ways to make decorative patterns in the rice. Experiment in the way you lay out the ingredients and see the differing patterns that result. It is best to serve rolls immediately they are made as the rice inside expands and the nori tends to split. The rolls will keep for up to half an hour before serving if they are rolled in paper towel and then plastic wrap.
California rolls, as their name suggests, were invented in California, although thick sushi rolls originated in the Osaka area.
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タグ:recipe
posted by jsato at 07:00| Comment(0) | Sushi | このブログの読者になる | 更新情報をチェックする

2011年06月12日

Inside-out California rolls

http://sushiindex.com/wp-content/uploads/rolls/tiger_roll.jpg

As its name suggests, California Roll is hardly a classical sushi recipe. It is, however, extremely popular across the United States and elsewhere. It is a superb blend of textures - cooked crab, avocado and cucumber.
Although it is quite possible to make a small roll with sparing amounts of these fillings, inside-out rolls allow for generous servings. A vegetarian version of the California Roll can be made using a combination of cucumber, cooked dried gourd, thinly sliced parboiled carrot, mangetouts and cream cheese!
To prepare the avocado, halve it, cutting around the stone. Remove the stone and using a large spoon scoop out the flesh from each half in one piece. Slice into strips.Read more
posted by jsato at 14:28| Comment(0) | Sushi | このブログの読者になる | 更新情報をチェックする

2010年11月29日

California Rolls / Sushi

Thick rolls can be rolled in a variety of ways to make decorative patterns in the rice. Experiment in the way you lay out the ingredients and see the differing patterns that result. It is best to serve rolls immediately they are made as the rice inside expands and the nori tends to split. The rolls will keep for up to half an hour before serving if they are rolled in paper towel and then plastic wrap.
Read more
タグ:sushi
posted by jsato at 08:00| Comment(0) | Sushi | このブログの読者になる | 更新情報をチェックする

2010年11月11日

Chirashi-zushi / Japanese Food

What is Chirashi?

Chirashi-zushi is literally scattered sushi.
It is a bowl of sushi rice with the ingredients placed or scatter on the top verses rolled like tradition sushi. It is a quick and fairy inexpensive way to have a great meal.

http://farm2.static.flickr.com/1037/842338903_8ae479735a_o.jpg
(Chirashi-zushi / Image)

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タグ:sushi
posted by jsato at 08:00| Comment(0) | Sushi | このブログの読者になる | 更新情報をチェックする

2010年10月29日

List of Japanese dishes / Rice dishes (3) / Japanese Food & Cooking

Sushi (寿司, 鮨, or 鮓) is most well known Japanese Food & Cooking without fail.
Sushi is cooked vinegared rice that is commonly topped with other ingredients, such as fish or other seafood, or put into rolls. Sliced raw fish alone is called sashimi, as distinct from sushi.
Sushi that is served rolled inside or around dried and pressed layer sheets of seaweed (or nori) is makizushi (巻き). Toppings stuffed into a small pouch of fried tofu is inarizushi. Toppings served scattered over a bowl of sushi rice is called chirashi-zushi (ちらし).
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posted by jsato at 08:00| Comment(0) | Sushi | このブログの読者になる | 更新情報をチェックする

2010年10月14日

Sushi in history / Japanese Food

The basic concept of fish preparation in Japan is suggested by the following proverb: "Eat it raw first of all, then grill it, and boil it as the last resort."
To amplify, it is felt that the taste and texture of fish is best appreciated when it is very fresh and eaten raw.
If the fish is a little less than fresh then its best taste will be produced by sprinkling it with salt and grilling it.
If the fish is not fresh, then it is better boiled with seasonings, such as soy sauce or soybean paste (miso).
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posted by jsato at 08:00| Comment(0) | Sushi | このブログの読者になる | 更新情報をチェックする

2010年09月19日

Genetically Modified Salmon is Sushi Safe! Or is it?

According to the FDA in a statement a few days ago, a salmon genetically engineered to grow very quickly was deemed safe to eat by the agency. With the addition of some genes from a different fish, the salmon takes half the time to grow to market size, which leads to a less expensive product, though not necessarily a better one.Read more
posted by jsato at 08:14| Comment(0) | Sushi | このブログの読者になる | 更新情報をチェックする

2010年09月14日

A taste for sushi made in Myanmar

YANGON--Compared to the other sushi booms around the globe, the one that's budding in Myanmar (Burma) promises to be different.
That's because the sushi restaurants here are not targeting Japanese or other foreigners. And the Burmese chefs, who once toiled faithfully in Japan, don't mind tossing in some local flavor.
Continued
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